Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely ...

Fillets are fine, but the joys of a whole fish, bones and all, are unparalleled. The flesh is juicy and tender, and there’s something impressively theatrical about serving up a fish from head to tail.

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...